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Thursday, July 12, 2012

Chicken Salad

This chicken salad recipe is inspired by our dear family
friend, Gayle, who is a great cook! On
vacation last summer, she made a delicious chicken salad with baked chicken, Hellman’s Light Mayonnaise, grapes, celery seed, salt and pepper. When we got home I immediately set out to
make it, but with a few twists. I wanted
a high protein dressing with some healthy fat, so I replaced the mayo with
plain, fat-free Greek yogurt mixed with lemon juice, olive oil, and Dijon mustard.
(I have to admit, I used to think I hated mustard, but I’ve started to use it
in many of the recipes I make for a burst of tangy flavor. I’ve realized that I was missing out!) I also wanted to add some more veggies and
crunch, and celery proved to be a very yummy addition. The last change I made was to add walnuts for
more healthy fats and more crunch.

I typically make this with chicken breasts, but most
recently made it with thighs, which I actually prefer! The dark meat is so tender and
delicious.

I like to eat this by itself or make a chicken salad salad,
but it would also make a good sandwich I’m sure!

If you can’t eat dairy (I’m thinking of my friend Sara as I
write this!), go ahead and use Hellmann’s Light Mayonnaise instead of the Greek
yogurt dressing, as it is dairy (and gluten) free.

I've also considered using this Paleo mayonnaise as the dressing but haven't gotten around to it yet. Leave a comment if you decide to try it. I'm interested in finding out how it turns out!

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About Me

Hi, I'm Megan! I created this blog as a way to share recipes with my family, friends, and anyone else who enjoys healthy food! I cook and bake using fresh, whole foods, and avoid highly processed ingredients, including gluten and refined sugar.